The Best Chicken Liver Pate ~ Pâté de Mon Amour
This is no ordinary chicken liver pâté—this is Pâté de Mon Amour. Imagine Paris at noon, sunlight dripping through lace curtains, a glass of chilled white wine in hand, and before you…a porcelain ramekin of silky, velvety perfection.
This pâté doesn’t just spread on toast; it swoons. Each bite is a whisper of decadence—creamy, delicate, with that subtle kiss of brandy and spice that lingers just long enough to make you close your eyes. It’s French luxury captured in a spoonful, equal parts romance and indulgence.
When I say it’s sensual, I mean it—this recipe curves and melts like the body of a chanson singer in a smoky jazz club. One taste, and you’ll understand why we had to write a song about it. The music—sultry, Parisian, burlesque-inspired—tells the love story of a woman and her pâté, a date so divine it becomes an affair.
So bring the bistro home. Whip up this recipe, pour yourself something sparkling, press play on our music video, and let yourself be carried away. Because this isn’t just an appetizer—it’s a rendezvous with pleasure.
🎶 Watch & listen: “Pâté de Mon Amour”
INGREDIENTS:
2 large shallots, chopped
1 cup milk
4 oz butter
1 tablespoon whole peppercorns
4 strips of streaky bacon, chopped
8 oz chicken livers
2 cloves garlic, crushed
Nutmeg and salt to season
4 tablespoons brandy
4 tablespoons cream
PREPARATION:
Soak chicken livers in milk for two hours to remove bitterness. Sauté the shallots and rashers in the butter for 2-3 minutes. Add the livers, turn the heat up a bit, and cook for 3-4 minutes, stirring occasionally, until the livers have stiffened a bit but are still pink on the inside.
Add all the remaining ingredients, allow to bubble for a minute or two, then remove from the heat and tip into a blender. Whiz it up until smooth, scrape into a small bowl or ramekin, cover and refrigerate then spank your naughty self for making such a yummy smart appe-teaser.
Serve with sliced toasted baguette or crackers.
